Now more and more people are just beginning to study different cooking methods scientifically, so some people think of using stone pots to cook and stew. Because most people think that things stewed in stone pots can keep the temperature for a long time and the taste will not dissipate casually. In fact, the stone pot is not as powerful as everyone thinks, and it is still harmful to apply stone pot soup for a long time. Let's discuss the harm of stone pot soup.

1, the ingredients cooked in casserole really taste good, but if the heating time is too long, the protein of the meat raw material will dissolve, and a large number of ingredients suspected of colloid will seep out, so the ductility of the meat will be improved, and the taste will actually be less, which is not conducive to the digestion of the body.

2. stew the ingredients in a stone pot. Due to strict sealing, it is difficult to release the fishy smell and odor of beef, ribs and other meat products. Some bad substances such as low oleic acid still exist in the ingredients and juices, which are transformed into substances harmful to the body in the long-term thermal reaction.

3. In addition, common stone pots may continue to be fired with calcite at high temperature, and some stone pots have also been fired with enamel. Some harmful substances in glaze will enter the body with ingredients for a long time, affecting physical and mental health.

4. The ingredients are very fragrant in the stone pot. Once the time is too long, the average loss rate of nutrients in ingredients is also high, especially the outflow of vitamins from vegetables.

Expansive material:

1. Stone pot can transfer external energy to internal raw materials in a balanced and long-term way. The relatively balanced working temperature is beneficial to the mutual penetration of water and ingredients, and the longer this mutual penetration lasts.

2. Fast heat conduction, slow heat dissipation and strong heat insulation. Generally, after the stone pot is turned off for 5 to 10 minutes, the ingredients in the pot can still keep close to boiling attention.

3. Stone pot can transfer external energy to internal raw materials in a balanced and long-term way. A relatively balanced working temperature is conducive to the mutual penetration of water and ingredients, and can release the flavor of ingredients to the maximum extent.